Friday, January 13, 2017

Slow-Cooker Chicken Noodle Soup

For cold and flu season, for a cold winter day, or just because, this makes a great soup and the noodles cook right in the broth at the end!

6 oz boneless skinless chicken

salt and pepper to taste

2 C chicken broth

1 clove garlic, minced

2 Tbsp diced onion

1 carrot, peeled and diced

1 stalk celery, diced

1/8 tsp dried thyme

1/8 tsp dried rosemary

1 small bay leaf

2 oz spaghetti noodles, broken into thirds

1 tsp lemon juice

1. Season chicken with salt and pepper, place into 1 1/2 qt slow cooker.
2. Stir in broth, garlic, onion, carrot, celery, and seasonings. Cover and cook on LOW for 6-8 hours.
3. Remove chicken and shred, using two forks. Remove and discard bay leaf.
4. Stir pasta and chicken into slow cooker. Cover and cook on LOW for an additional 20-30 minutes, or until pasta is tender.
5. Stir in lemon juice and serve.

Robyn's notes: the seasoning was just a tad strong, so don't overdo it. I might add a pinch of cayenne next time. This was very simple and straightforward. Can use all chicken breast, all thigh, or a combination. Thigh holds up better in the slow cooker, but I'm partial to breast, so I used both. Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often